Bacon-and-egg fried rice is the back-pocket recipe you need for busy weeknights - The Washington Post

Kasper
Home

Bacon-and-egg fried rice is the back-pocket recipe you need for busy weeknights - The Washington Post

Bacon-and-egg fried rice is the back-pocket recipe you need for busy weeknights - The Washington Post

Posted: 09 Feb 2021 11:00 AM PST

There's nothing wrong with that, but, for me, it feels like a letdown. I prefer to anticipate dinner as a treat at the end of the day. I look forward to eating it with my husband as we catch up. And for that reason, I try to keep those bare-bones days to a minimum.

And it is why I'm always on the lookout for things like this Bacon and Egg Fried Rice that a colleague shared with me, saying, "I thought of you as soon as I saw this one."

The recipe is from "The Dinner Plan" by Caroline Campion and Kathy Brennan (Abrams, 2017). The cookbook features 135 recipes designated as make-ahead, staggered, one-dish, extra-fast and pantry. This one hits all of those marks.

This recipe was like a little tap on the shoulder: Hey, remember me?

The dish takes liberties with familiar fried rice ingredients, but when I'm making variations on this theme at home, that's what I do, too. I almost always have odds and ends of vegetables and meats.

After I made the Bacon and Egg Fried Rice as directed, on a subsequent night I celebrated rejoining the fried rice fan club by mincing a lonely serrano and slicing a quarter of a white onion and a yellow bell pepper I found in the crisper drawer. I added leftover peas, corn and rice. After those were nice and hot, I pushed the ingredients to one side of my large skillet, scrambled my eggs and tossed it all together.

I was done in minutes, delighted with the dish and I had eaten some food that might have gone to waste otherwise.

Cold rice actually works better than freshly made when preparing fried rice, so the next time I make a batch, I am going to cook extra on purpose, so I can continue my easy-eating streak.

The recipe is easily halved or doubled, as needed. It is fairly mild, so, if you desire, kick up the heat with a minced hot pepper or a sprinkle of crushed red pepper flakes.

Storage notes: Leftovers can be covered tightly and refrigerated for up to 4 days. Reheat in a microwave or place it in a saucepan over low heat, add a splash of water and cover to steam, stirring to break up any clumps until warm.

Ingredients

  • 2 tablespoons vegetable oil or another neutral oil, divided
  • 4 large eggs, beaten with a pinch of salt
  • 8 ounces bacon (6 to 8 slices), cut crosswise into 1/2-inch pieces
  • 1 medium yellow onion (about 8 ounces), finely chopped
  • 2 large garlic cloves, sliced, finely grated or minced
  • 4 cups cold, cooked white or brown rice (See NOTES)
  • 2 tablespoons low-sodium soy sauce, plus more to taste
  • 1 tablespoon toasted sesame oil, plus more to taste
  • 1/2 cup frozen peas, defrosted (optional)
  • Fine sea salt
  • Finely ground black pepper
  • Chopped scallions, for serving (optional)

Step 1

In a wok or large, nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the eggs and cook, turning them over while scraping the bottom of the pan and breaking them into medium chunks with a spatula until set, 1 to 2 minutes. Transfer the eggs to a plate and cover them to keep warm.

Step 2

Wipe the skillet clean and return it to medium-high heat. Add the remaining oil, bacon, onion and garlic and cook, stirring occasionally and breaking up any clumps of bacon, until the onions are soft and the bacon fat is rendered, about 10 minutes. Adjust the heat if the ingredients begin to burn.

Carefully tilt the pan and spoon off all but about 2 tablespoons of the bacon fat (see NOTES). Add the rice and heat through, breaking up any chunks and mixing the rice with the bacon mixture, about 2 minutes.

Step 3

Drizzle the soy sauce and sesame oil over the rice. Add the peas, if using, and the scrambled eggs and heat through, stirring often, about 2 minutes.

Step 4

Taste, and season with the salt, pepper and additional soy sauce or sesame oil, as needed. Sprinkle with fresh chopped scallion, if using, and serve hot or at room temperature.

Notes: Do not skip the step of draining some of the bacon fat from the pan before adding the rice, otherwise the dish will be very oily. If you want to reduce the fat in the dish, cut down on the bacon or substitute turkey bacon.

If you don't have cooked rice on hand, put the rice on the stove before you begin cooking the rest of the dish. The amount of uncooked rice you'll need to yield 4 cups of cooked will vary depending on the chosen rice. For 4 cups of cooked long-grain white rice, rinse the rice until the water runs clear. Then, place 1 3/4 cups rice in a medium, lidded saucepan over medium-high heat. Add 2 teaspoons of olive oil and stir to the coat rice. Add 3 cups of water, a pinch of salt, if desired, and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender and the water is absorbed, 15 to 20 minutes.

Nutrition Information

Calories: 643; Total Fat: 52 g; Saturated Fat: 16 g; Cholesterol: 165 mg; Sodium: 284 mg; Carbohydrates: 34 g; Dietary Fiber: 1 g; Sugar: 2 g; Protein: 8 g.

Adapted from "The Dinner Plan" by Caroline Campion and Kathy Brennan (Abrams, 2017).

wp Request for Reader Submission

Do you have a cast-iron pan story? We want to hear it.

Cast-iron pans have a beloved place in American home cooking, and in many of your kitchens. If you have a trusty cast-iron pan, it likely has a story. Was it a gift from a parent or grandparent? Did you find it at a campsite and spend hours reseasoning it? Did you discover your favorite recipe in that pan? We want to hear your cast-iron story! Share it with us below and we may include it in a forthcoming Voraciously story. Read our full submission and discussion guidelines here.
Tell the Post

From the Journal archives: Chocolate recipes for Valentine's Day - The Providence Journal

Posted: 09 Feb 2021 02:50 PM PST

Gail Ciampa   | The Providence Journal

Nothing says Valentine's Day more than something red, or something chocolate.

Over the years, The Journal has published many delicious chocolate recipes and it's time we compile them in one place. 

I can't tell you how much I love this Red Velvet recipe. It is moist and full of flavor. And while I can eat cupcakes naked, right out of the oven, friends have said they love this buttercream. 

You'll also find a recipe for Chocolate Molten Cakes that dates back 19 years from the Napa Valley Grille in Providence. I thought it was a stellar restaurant with local management and chefs and a fabulous wine program. I miss it. 

Back in 12 years ago, the now gone Rocco Italian Osteria in Smithfield had an amazing bread pudding for dessert. It has three steps but if you have the time and inclination, you will be rewarded. 

And there's more after that. 

RED VELVET CUPCAKES

2½ cups all-purpose flour

1½ cups sugar

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cocoa powder

1½ cups vegetable oil

1 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon white vinegar

2 tablespoons red food color

Preheat oven to 350 degrees. Line two 12-cup muffin pans with baking papers.

Sift flour, sugar, salt, baking soda and cocoa powder into a large mixing bowl and then set aside.

In a medium mixing bowl combine the oil, buttermilk, eggs, vanilla, vinegar and food color. With a hand or electric whisk, mix until thoroughly combined.

Add the liquid ingredients to the dry ingredients. With an electric mixer, mix to combine the ingredients and then continue to mix until thoroughly combined, about 2 minutes.

Portion the batter into the paper lined cupcake pans. Bake until the cake centers are firm to the touch — approximately 20 minutes.

Remove for the oven and cool. When cool, decorate with icing and your favorite decorations.

Yield: 24 cupcakes

From the kitchen of Johnson & Wales University and instructor and chef Gary Welling, shared in 2009.

BUTTERCREAM ICING

½ cup vegetable shortening

1 stick butter or margarine, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

4 tablespoons milk

In a large mixing bowl, cream the shortening and butter with electric mixer. Add vanilla.

Gradually add the sugar, one cup at a time, mixing on medium speed. Scrape sides and bottom of bowl often.

Add milk and mix at medium speed until light and airy.

ROCCO'S CHOCOLATE TOFFEE BREAD PUDDING

2 cups heavy cream

2 cup milk

5 eggs

3 yolks

1 cup sugar

1 cup cocoa powder

1 cup Toffee (see recipe)

Chocolate Brioche (see recipe)

Place the cream, milk, eggs, yolks, sugar, and cocoa powder in a blender and mix until thoroughly combined into a custard mixture.

Cut the brioche into small cubes and place in a greased 9-inch-by-9-inch pan.

Toss the brioche cubes with 1 cup of the toffee.

Pour the custard mixture over the brioche and pat down flat. Let sit for 5 minutes until the bread has soaked up the custard.

Bake at 350 degrees for 45 minutes of until a knife inserted into the center comes out clean.

Let cool, then cut into pieces and serve warm with a crème anglaise or ice cream and the remaining toffee pieces from that recipe.

CHOCOLATE BRIOCHE

1½ teaspoons active dry yeast

2 tablespoons warm water

1 tablespoon sugar

2 tablespoons honey

1 tablespoon sugar

4 eggs

1 teaspoon salt

2 ½ cups all purpose flour

⅓ cup cocoa powder

1 cup butter, softened

Combine the yeast warm water and 1 tablespoon sugar in a bowl and let sit for 3 minutes.

Combine the honey, sugar and eggs in a mixing bowl with paddle attachment. Add the salt, flour, and cocoa powder followed by the yeast mixture. Mix on low speed until the dough comes together, about 2 minutes. Slowly add the softened butter 2 tablespoons at a time, allowing the butter to mix in before adding more

Form into a log and place in a buttered and floured 9-inch by 4-inch loaf pan. Cover with plastic wrap and let rise for 1 to 2 hours or until it has almost doubled in size.

Bake at 375 degrees for 35 to 45 minutes or until golden brown and cooked through. Allow to cool completely.

Note: the brioche is best if made a day ahead of time.

CHOCOLATE TOFFEE

¾ cup sugar

6 tablespoons heavy cream

6 tablespoons unsalted butter, cubed

4 ounces bittersweet chocolate, chopped and melted

Boil sugar, cream, and butter until it is a dark caramel color (do not stir).

Remove from heat and let cool until it has thickened slightly (3 to 4 minutes).

Pour onto a lightly oiled cutting board and let cool completely.

Pour melted chocolate over the toffee and spread evenly.

Cut into small pieces.

This will be used in the bread pudding and as a topping.

NAPA VALLEY GRILLE CHOCOLATE MOLTEN CAKES

5½ ounces bittersweet chocolate, best possible

5½ tablespoons unsalted butter

2 large eggs

4 egg yolks

½ cup granulated sugar

1½ tablespoons corn starch

Non-stick cooking spray

Melt chocolate and butter together over a double broiler. Make sure the water is hot, not boiling and the mixing bowl should not touch the water.

Meanwhile, combine eggs and egg yolks in a separate mixing bowl and whisk until blended. Reserve.

Sift sugar and corn starch into a separate bowl. Reserve.

Scrape chocolate mixture into a large mixing bowl and blend reserved eggs until just combined.

Add reserved sugar mixture and whisk into chocolate and egg mixture just until combined.

Let rest in refrigerator overnight.

Scoop into well greased mini-muffin trays and bake at 350 for 15 minutes or until mixture "souffles" and top feels firm. Note: cakes will fall upon cooling.

Serve warm with powdered sugar and a fresh raspberry or mint sprig to garnish.

Note: Cakes are easily cooked, cooled, turned out of tins and stored until served. Reheat cakes at 350 degrees until soft and warm in the center.

Yield: 14 to 15 small cakes.

CHOCOLATE MOUSSE

6 ounces semisweet chocolate or chocolate chips

3 eggs, separated

2 tablespoons sugar

¾ cup heavy cream

1 teaspoon vanilla

1 tablespoon Kahlua, Tia Maria or crème de menthe, optional

Melt chocolate in double boiler over simmering water, or for about 1½ minutes on high in microwave. Remove from heat; pour into a mixing bowl.

Beat egg whites to soft peak stage, add sugar, then beat to stiff peak stage. With same beaters, beat the yolks lightly, then beat into the chocolate. Add vanilla and coffee-flavored liqueur.

Mix a little of the beaten whites into the chocolate, then fold the chocolate into the remaining whites, a little at a time.

Beat the cream; fold into chocolate. Spoon into 4 serving dishes, cover with plastic wrap. Chill.

Serve topped with whipped cream. Garnish with shaved chocolate, a scattering of pecans, or a few whole coffee beans. Drizzle, if desired, with a little Kahlua or Tia Maria. Makes 4 servings.

From The Journal archives, 1985.

From Cheese to Chocolate, These Are the Best Fondue Recipes to Make on Valentine's Day - POPSUGAR

Posted: 09 Feb 2021 06:15 PM PST

Hot cheese doesn't usually sound super sexy, but on Valentine's Day, it's nothing short of romantic. Fondue is fun and different, and it's surprisingly easy to make: meaning, there's no reason why you can't ring in the romance this year with one of these mouthwatering recipes. While you can't go wrong with the staple cheese dip, there are also countless other fondue recipes that are equally delicious and alluring. From a salted caramel masterpiece that pairs exceptionally well with crisp apples to a hazelnut liqueur creation that's intoxicatingly divine, this curated list of recipes is good enough to make you blush.

Make this Valentine's Day one to remember when you add love to these romantic recipes. Complete with ideas that are easy to make and even easier to eat to recipes that are sure to wow your significant other like never before, there's nothing on this list that won't make your taste buds swoon. Keep reading to see the best fondue recipes, ahead.

Measuring out life: Cozy recipes | The Globe - The Globe

Posted: 09 Feb 2021 08:00 PM PST

It's not hard for anyone who's lived through a typical Minnesota winter to see why Dante Alighieri described the ninth circle of hell as a frozen tundra. When the projected high temperature is below zero, I sometimes wonder why I choose to live "where the air hurts my face," as a popular meme puts it.

We've reached the time of year when I rotate through my mug collection quickly, because I'm always drinking hot tea or chocolate. As much as I love spending long winter nights with my warm drink and a good book, I'm also a firm believer that my life isn't as cozy as it could be unless I have a meal that feels like I'm eating a down comforter.

In that spirit, I'd like to share some of my favorite cozy recipes.

Baked stuffed acorn squash

Newsletter signup for email alerts

You'll need:

  • 1 acorn squash
  • 2 apples, cored and diced
  • 1/3 cup tree nuts (I prefer pecans)
  • 1/3 cup dried berries (I prefer cranberries)
  • 1 tablespoon brown sugar
  • 2 teaspoons cinnamon

Preheat the oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. On the peel side of each half, slice a small piece off of the outer edge so the squash can sit cut-side up without rocking. Place both halves (or just one, if you're cooking for one) cut-side down on a baking sheet, then add a small amount of water to the baking sheet. Set the timer for 30 minutes.

While the squash bakes, core and dice your apples. I prefer to leave the peel on, but peel them if you like. Mix them in a bowl with the remaining ingredients. When the timer goes off, turn the squash halves over so they look like bowls. Fill them with your mix, then put them back in the oven for another 30 minutes.

When the squash is done, eat it right away. I like to eat mine with butter and honey, for extra coziness.

Basic risotto

A wide-bottomed sauce pan works best for this dish.

You'll need:

  • 2 shallots, diced
  • 1 cup uncooked rice
  • 3 cups of chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup parmesan cheese
  • Olive oil

There a few keys to a successful risotto. 1) Use about a 3:1 ratio of broth to rice. 2) Stir the entire time. I'm not kidding. The entire time. It's a workout, and it's worth it. 3) The entire dish is customizable. Italian chefs typically insist on using Arborio rice, but I use regular old brown rice all the time. If you want this to be fully vegetarian, go ahead and and use veggie broth. Even the wine is negotiable — I've actually used beer before, and it was delicious.

Pour the broth into a separate sauce pan and let it get warm.

Dice your shallots. Coat the bottom of your wide-bottomed pan in olive oil and add the shallots. Cook them until they are soft, then add the rice. Don't cook it long, just enough to toast it. Then pour in the wine. This is the part where you have to start stirring constantly. I use a whisk, but a wooden spoon works too.

After the rice absorbs the wine, add the broth, no more than a cup at a time, always waiting for the liquid to absorb before adding more. Adding it gradually creates a creamy texture. Once you've used all the broth, take the pan off the heat and stir in the parmesan.

I like to add peas and mushrooms to my risotto right at the end, but you can eat it as is or add whatever you like.


from What to Cook https://ift.tt/2Z1v1J1
google-playkhamsatmostaqltradent